Pepparrotssås (horseradish sauce) with pickled herring and hot-smoked salmon

Name: Pepparrotssås (horseradish sauce) with pickled herring and hot-smoked salmon
Yield: Serves 6 as a sharing starter
Ingredients: 200ml crème fraîche; ½ tsp caster sugar; ¼ tsp salt; 1 small crushed garlic clove; 1 tsp cider vinegar; 2cm piece grated horseradish root; 150g pickled herrings and their onions; hot smoked salmon (we like RR Spink & Sons Sweet Scottish Herring Fillets and Korshags Hot Smoked Salmon, both from Ocado); 2 tsp chopped red onion; Salmon roe (optional); Few springs of dill

Portion size: Serves 6 as a sharing starter
10 min
Difficulty: easy

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If you like the fiery heat of horseradish, then you’ll love this easy Scandi-style starter, featuring a creamy sauce topped with hot-smoked salmon, pickled herrings and – if you’re feeling a bit fancy – salmon roe.

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Ingredients

200ml crème fraîche
½ tsp caster sugar
¼ tsp salt
1 small crushed garlic clove
1 tsp cider vinegar
2cm piece grated horseradish root
150g pickled herrings and their onions
hot smoked salmon (we like RR Spink & Sons Sweet Scottish Herring Fillets and Korshags Hot Smoked Salmon, both from Ocado)
2 tsp chopped red onion
Salmon roe (optional)
Few springs of dill

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Method

Mix the crème fraîche in a bowl with the sugar, salt, garlic, cider vinegar and horseradish root until just combined.
Spoon onto a plate and top with the pickled herrings and their onions and hot smoked salmon. Sprinkle with chopped red onion, salmon roe and dill.